Copycat Cinnabon Cinnamon Rolls – Soft, Gooey, and Better Than the Mall

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If there’s one recipe that fills the whole house with instant happiness, it’s a tray of warm, gooey cinnamon rolls fresh out of the oven. These Copycat Cinnabon Cinnamon Rolls taste exactly like the ones you remember from the mall — soft, buttery layers rolled with cinnamon sugar and covered in a thick cream cheese frosting that melts into every swirl.

This is the cinnamon roll recipe I make for Christmas morning, birthday breakfasts, or anytime the kids ask for “those really good rolls.” The best part? They can be made ahead the day before so all you have to do is pop them in the oven in the morning.

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⭐ Ingredients

For the Dough

• 2¼ teaspoons active dry yeast (or instant yeast)
• 1 cup lukewarm milk
• ½ cup granulated sugar
• ⅓ cup salted butter, softened
• 1 teaspoon salt
• 2 eggs
• 4 cups all-purpose flour

For the Filling

• 1 cup packed brown sugar
• 3 tablespoons ground cinnamon
• ⅓ cup salted butter, softened

Cream Cheese Frosting

• 6 tablespoons salted butter, softened
• 1½ cups powdered sugar
• 8 ounces cream cheese (room temperature)
• ½ teaspoon vanilla extract
• ⅛ teaspoon salt

Yields: 12 large rolls

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👩‍🍳 How to Make Copycat Cinnabon Cinnamon Rolls

1. Activate the yeast

In a large bowl, dissolve the yeast in lukewarm milk along with 1 teaspoon of the sugar. Let it sit for 5 minutes.
If the yeast is active, it will become foamy and bubbly on top.

2. Make the dough

In the bowl of your mixer, add the remaining sugar, butter, salt, eggs, and flour.
Pour in the yeast mixture and mix until the dough comes together and pulls cleanly away from the sides of the bowl.

3. Let it rise

Place the dough into an oiled bowl, cover, and let rise in a warm spot for about 1 hour, or until doubled in size.

4. Prepare your pan

Grease a 9×13 inch baking dish with butter or cooking spray.

5. Make the filling

Stir together the brown sugar and cinnamon.
Set aside while you roll the dough.

6. Roll out the dough

On a lightly floured surface, roll the dough into a 16×12 inch rectangle, about ¼-inch thick.

7. Fill and roll

Spread the ⅓ cup softened butter evenly over the dough.
Sprinkle the cinnamon-sugar mixture generously over the entire surface.

Starting from the long edge, roll the dough tightly into a log.

8. Slice

Cut into 1½-inch slices and arrange in your greased baking pan. I cut in the middle first, and then cut each half into 6 equal rolls to form a dozen

9. Second rise

Cover the rolls with plastic wrap or a clean towel and let rise for 30 minutes, or until doubled.

✨ Make-Ahead Option (Perfect for Christmas Morning!)

Stop after step 9.
Cover the pan tightly with plastic wrap and refrigerate overnight.
The rolls will continue rising slowly in the fridge.

If they need a little extra lift in the morning:
Warm the oven to 200°F, place the rolls inside for 30–40 minutes, then proceed with baking.

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🍥 Baking the Cinnamon Rolls

10. Preheat the oven

Heat oven to 350°F.

11. Bake

Bake rolls for about 20 minutes, or until golden brown.
(Every oven varies — check early to avoid overbaking!)

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🍴 Make the Cream Cheese Frosting

While the rolls bake, beat together the butter, powdered sugar, cream cheese, vanilla extract, and salt until smooth and fluffy.

As soon as the warm rolls come out of the oven, spread a generous layer of frosting over the top so it melts beautifully into every spiral.

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💛 Tips for the Best Cinnamon Rolls

• Use lukewarm milk — too hot will kill the yeast.
• Don’t overbake! Pull them out when just lightly golden.
• Frost while warm for that true Cinnabon-style gooey top.
• For extra decadence, add a second layer of frosting once cooled.

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From My Farmhouse Kitchen

There’s just something magical about pulling a pan of warm cinnamon rolls from the oven — especially when the whole family gathers around before they’ve even cooled. These are soft, sweet, perfectly spiced, and truly better than anything you can buy.

I hope this recipe becomes one of your treasured traditions too.